Lentil Soup with Bacon
4 servings
60 minutes
Lentil puree soup with bacon is a harmony of flavors from Italian cuisine, where the tenderness of legumes combines with the spiciness of aromatic bacon. Red lentils give the soup a velvety texture, while fragrant herbs and spices fill it with warmth and depth of flavor. Historically, lentil soup was a favorite dish among Italian peasants—simple and nutritious, capable of warming on cold days. Sautéed vegetables add notes of sweetness, while bacon provides a crispy salty finish. This soup is perfect for both a cozy family lunch and an exquisite dinner. Serve it with crusty bread or cheese croutons to highlight its rich taste.
1
Chop the onion and garlic finely.
- Onion: 1 piece
- Garlic: 2 cloves
2
Slice the leek into thin rings.
- Leek: 1 piece
3
Cut the carrot and celery into small pieces.
- Carrot: 1 piece
- Celery stalk: 1 piece
4
In a thick-bottomed pot, heat 1-2 tablespoons of vegetable oil and sauté the vegetables over medium heat for 4-5 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Leek: 1 piece
- Carrot: 1 piece
- Celery stalk: 1 piece
5
Pour broth over lentils and bring to a boil.
- Red lentils: 1 glass
- Vegetable broth: 1 l
6
Add sautéed vegetables and herbs, simmer on low heat until the lentils are fully cooked.
- Onion: 1 piece
- Garlic: 2 cloves
- Leek: 1 piece
- Carrot: 1 piece
- Celery stalk: 1 piece
- Bay leaf: 2 pieces
- Fresh thyme: 2 sprigs
- Dried oregano: 0.5 teaspoon
7
While the soup is boiling, cut the bacon into small pieces and lightly fry in a dry pan.
- Bacon: 100 g
8
Remove the bay leaf and thyme sprigs from the pot.
- Bay leaf: 2 pieces
- Fresh thyme: 2 sprigs
9
Puree the soup with an immersion blender, season with salt, black and red pepper.
- Ground black pepper: to taste
- Salt: to taste
- Ground red pepper: to taste
10
When serving, add pieces of bacon to the plates.
- Bacon: 100 g